Influence of Blanching on Some Nutrient and Anti-nutrient Compositions of Bitter Yam (Dioscorea dumetorum) | Chapter 04 | Advances in Applied Science and Technology Vol. 7
Bitter yam (Dioscorea dumetorum) is
essentially underutilized probably due to its characteristic bitter taste. The
bitter taste may be related to its nutrient and anti-nutrient mix which could
be improved by simple processing methods. The study evaluated the influence of
blanching on some nutritient and anti-nutrient compositions of bitter yam
(Dioscorea dumetorum) flour obtained after blanching (at 100°C) for varied
time. The study was conducted at the Department of Food Technology, School of
Industrial and Applied Sciences, Federal Polytechnic Nekede, Nigeria. The
nutrients and anti-nutrients in the blanched and unblanched samples were
determined by standard methods. The content in the sample blanched for 18
minutes increased respectively by 1.88% and 1.13% for moisture and
carbohydrate, but decreased, by 60.00%, 19.61%, 5.80% and 13.65% for fat, crude
fibre, ash and protein relative to control (0 minute). Blanching caused a
decrease by 67.43% and 62.26% for alkaloid and tannin in the sample blanched
for 18 minutes relative to control. The results were time dependent and
significant (p<0.05). Thus, although the significant reduction in tannin and
alkaloid may improve taste, the process reduced many important nutrients and
may diminish the keeping quality of the resultant flour. Thus, we recommend the
processing method when bitter yam flour is required for immediate use and as a
low fat-energy source. Since many nutrients and anti-nutrients (medicinal
components) could leach into the blanch water, further study on the utilization
of the waste water and other processing methods is warranted.
Author(s) Details
Anthony Cemaluk C. Egbuonu
Department of Biochemistry,
College of Natural Sciences, Michael Okpara University of Agriculture, Umudike,
Nigeria.
Daniel C. Nzewi
Department of Food
Technology, School of Industrial and Applied Sciences, Federal Polytechnic,
Nekede, Nigeria.
Comments
Post a Comment